Veggie Dinner

I think many of of us can see the overused pattern of carbs, oils and meat for dinner. I’m not saying we don’t eat those things we just try to be limited in how much we eat them and choose better options for them.

For carbs we try to eat sprouted grains, only the occasional brown rice organic pasta, minimally refined oils and grass fed/pasture raised meats as much as possible. We go out to restaurants occasionally (that’s a different subject), but overall we try to have lots vegetables as our main food source.

I love veggies! (You will likely see me say that in every other post). But really, the more we eat them, the more we want them!

This dinner, or ones like it don’t leave you feeling tired, brain fogged or with digestive problems or little motivation to get things done. I love that real food gets every part of your body moving! Real food really is fuel!

For this dinner we had:

Baked veggies: cauliflower, purple sweet potatoes, cauliflower, carrots and multiple colors of bell peppers.

Salad: Romaine lettuce, beets, cucumber, broccoli and pumpkin seeds. I just added lemon juice, salt, and avocado oil on top.

Sprouted and cooked lentils tossed in avocado oil and a Mediterranean seasoning ( I got mine here with my favorite herb company Mountain Rose Herbs some garlic powder.)

Remember about 20 minutes before every meal to drink a little of Fairchild’s Apple Cider Vinegar diluted in a bit of water for better digestion.